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China Wok is a family-oriented Chinese restaurant delivering a flavorful menu. The family-oriented atmosphere and great menu options allow visitors to focus on what matters: the incredible food.
No specific attire is required, so feel free to dress casually and comfortably.
For those keeping an eye on their diet, the robust menu does feature items that are gluten-free, low-fat, and vegetarian. Plus, it's been tabbed as a nice option for both families with children and large groups. WiFi is available if you want to get some work done, and if you don't feel like driving over to N Highway 1, placing a delivery order is an option.
One of the better traditional Chinese restaurants in the area, a trip to China Wok is definitely worthwhile.

If you haven't been to China Garden on Dixon Blvd, now is the perfect time to check out the acclaimed Chinese restaurant. The excellent quality, set in a family-oriented atmosphere, will have you coming back for more.
There's no particular required attire, so feel free to dress comfortably.
There really is something for everyone, with gluten-free options, as well as low-fat and vegetarian items on the robust menu. Plus, most local parents will tell you that it's a good place to bring the kids, as well. If you don't feel like eating in, you can always grab your food to go, or just place an order for delivery.
A traditional Chinese restaurant with nearly 20 years of success, China Garden definitely won't leave you disappointed.

At Great Wall, you can experience a relaxed Chinese restaurant that features flavorsome seafood in a relaxed vibe. It's a local favorite for customers seeking fantastic food.
If you're in a hurry, you can call ahead and take advantage of the convenient take-out menu.
One of the better traditional Chinese restaurants in the area, a visit to Great Wall is definitely worthwhile.

If you are in search of a satisfying meal that won't break the bank, then look no further than China Wok on Murrell Rd. Whether you are stopping in for the awesome food, lightning-fast service, or both, you will always leave this restaurant impressed.
No specific attire is required, so feel free to dress casually and comfortably. Also, though the overall price can be a bit on the low side, you won't be sacrificing any quality. In fact, you should be able to enjoy a good meal for $11 or $12, and can probably get in and out for $8 if you try.
There really is something for everyone, with gluten-free options, as well as low-fat and vegetarian items on the robust menu. Plus, most local parents will tell you that it's a good place to bring the kids, as well. If you want to surf the web or knock some work out, feel free to connect your device to the complimentary WiFi.
One of the better traditional Chinese restaurants in the area, a visit to China Wok is definitely worthwhile.

At New China Buffet, guests can expect one of the better-priced meals in Rockledge. Come in for the excellent quality and stay for lightning-fast service. You'll be a repeat customer in no time.
There's not really a recommended attire, so feel free to dress comfortably. Also, though the overall price can be a bit on the low side, you won't be sacrificing any quality. In fact, you should be able to enjoy a good meal for $11 or $12, and can probably get in and out for $8 if you try.
In addition to its convenient take-out offerings, the restaurant even provides catering for events around town.
One of the better traditional Chinese restaurants in the area, a trip to New China Buffet is definitely worthwhile. Don't worry about trying to find a spot on the street, as visitors to the restaurant do have access to a private parking lot nearby.

Groupon Guide

Certain foods—red velvet cake, rich brownies, and gooey pizzas—taste deliciously sinful. But while those dishes might leave you wanting to visit a confessional (or at least eat a salad for breakfast), others could actually get you in trouble with the law. What makes an illegal food? Sometimes it’s the toxicity of the ingredients; other times it’s a controversial method of preparation. Here’s a list of eight illegal foods that you should avoid if you want to keep your record clean. Kinder Surprise EggsWhat is it? Kids adore these chocolate eggs, which are primarily sold in Europe, because there’s a toy hidden inside. What’s more, they’re available year-round, not just at Easter. Why is it illegal? Because of safety concerns, the US has banned any food that has something inedible embedded within it. And don’t try bringing a Kinder Egg home from your next trip overseas—if customs catches you with these in your bag, they’ll be confiscated.AckeeWhat is it? The national fruit of Jamaica.How is it prepared? It’s traditionally boiled and sautéed with salted cod, onions, and hot peppers.Why is it illegal? Like fugu, this fruit is fatal if isn’t prepped correctly. An underripe ackee can cause coma or death. And even when it is ripe, one must be careful to only eat the yellow parts—definitely not the seeds—or risk what’s known as Jamaican vomiting sickness. While fresh ackee is banned in the US, canned or frozen ackee is acceptable as it’s usually toxin-free. AbsintheWhat is it? A potent spirit made from wormwood, much beloved by artists and adventurers alike for its supposedly hallucinogenic qualities. How is it prepared? Historically, absinthe was poured into a tiny glass that has a slotted spoon and a sugar cube balanced on top. The sugar cube is lit on fire until it melts into the spirit, giving it that opaque green glow.Why is it illegal? The psychoactive nature of the spirit has been debunked, but full Euro-strength absinthe is still unavailable in the US. The American version must have little to no thujone—the “trippy” compound found in wormwood that was said to cause the hallucinations.HaggisWhat is it? A savory organ pudding and the ultimate Scottish comfort food.
How is it prepared? Sheep heart, liver, and lungs are minced with spices, then encased in a sheep stomach and boiled. It’s typically served with mashed potatoes and rutabaga.Why is it illegal? Since 1971, the US has banned food containing the lung of any animal due to sanitary issues; any American-made haggis omits the lung. FuguWhat is it? The Japanese pufferfish.
How is it prepared? Carefully. The flesh of this delicate fish is extremely light and porous and usually sliced ultra-thin.Why is it illegal? Preparation of fugu without proper certification in almost any country, including Japan and the US, is illegal. One false move, and chefs could be serving their customers poison instead of a delicacy. Five people die per year from eating improperly cooked fugu, and the death isn’t pretty: paralysis comes on slowly, starting in the lips and fingers and spreading through the entire body, including the respiratory system, while the mind remains conscious the whole time.Foie GrasWhat is it? A spread made from duck or goose liver.
How is it prepared? A classic French dish that can also be turned into a mousse or pâté, it’s often served as a spread with bread or alongside another food item, such as steak.Why is it illegal? The controversy stems from the way the bird is force-fed corn to fatten it up and give its liver that signature rich, buttery flavor. Once illegal in Chicago, its legality in California is still up in the air, with an overturned ban being appealed by the state. Shark-Fin SoupWhat is it? This Chinese soup is made with real shark fins. Considered a delicacy by both commoners and royalty, it dates all the way back to the Ming dynasty. Some variations, such as Buddha Jumps Over the Wall, also incorporate sea cucumbers, quail eggs, and other ingredients. How is it prepared? The shark fins are trimmed, then boiled with stock and seasonings.
Why is it illegal? Unscrupulous fishermen remove the shark’s fin and throw the animal back into the ocean to die. Because this practice is considered inhumane and has contributed to the diminishing numbers of sharks, shark fins are banned in eight states, including California. OrtolanWhat is it? The ortolan bunting is a tiny, palm-sized songbird found in the warmer regions of Europe.How is it prepared? Chefs marinate the bird in Armagnac, a French brandy, before roasting them. Then the bird is eaten whole, feet first. The dish is highly coveted, and Anthony Bourdain describes trying it in his book Medium Raw with equal parts gore and reverie: “With every bite, as the thin bones and layers of fat, meat, skin, and organs compact in on themselves, there are sublime dribbles of varied and wondrous ancient flavors: figs, Armagnac, dark flesh slightly infused with the salty taste of my own blood.”Why is it illegal? Once an ortolan is caught, the next step is to fatten it up. To trick it into thinking it’s nighttime (when ortolans eat), the chef keeps it in a black box, then force-feeds it to engorgement. And that’s not even the worst part: the bird is still breathing when it’s plunged into the Armagnac marinade. Traditionally, diners wear a napkin over their heads when they eat this dish, possibly in an effort to hide their sin from God. Couple this grisly practice with the ortolan’s “rare species” status, and it’s no wonder that France has made it illegal to serve the bird since 1999.Photos: Poached Moulard Duck Foie Gras Au Torchon with Pickled Pear by Luigi Anzivino under CC BY-NC-SA 2.0; Ortolan Bunting; Emberiza hortulana by Vitalii Khustochka under CC BY 2.0; Forbidden herbs by Peter Thoeny under CC BY-NC-SA 2.0; Pufferfish by Aaron under CC BY-NC-SA 2.0; Haggis and a Caledonian Great Scott IMG_1488 by Carol under CC BY-NC-SA 2.0; Kinder Surprise Eggs by y6y6y6 under CC BY 2.0; Ackees by kaiton under CC BY-SA 2.0; shark-fin soup by Harmon under CC BY-SA 2.0;
Foie gras by cyclonebill under CC BY-SA 2.0Check out these other unusual (but not illicit) dishes from around the world:Could Filipino Food Be the Next Thai Food? The Answer May Lie Inside an Egg.Hungover? Try These International Remedies

If you think authentic Chinese food is limited to what arrives at your door in tiny white boxes, think again. China is big—about the size of the US but with nearly four times the population—and the dishes across its 22 provinces are far more varied than what you’d find at your typical Chinese takeout restaurant. Regional fish dishes in Shanghai and Hong Kong, for example, are just as distinct as New England clam chowder and New Orleans seafood gumbo.So how does one seek out authentic Chinese food in the States? You have to do two things, according to Kian Lam Kho, the New York–based creator of the Red Cook blog and the author of the upcoming cookbook Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking.First, “go to restaurants in neighborhoods with [a high] concentration of newly arrived immigrants,” Kian said. Second, go beyond sweet-and-sour chicken. “Most Americans are very familiar with stir-fried dishes,” Kian said, “but Chinese cooking encompasses a great many cooking techniques, including braising, steaming, boiling, [and] soup making.” For Kian, emulating these techniques is just as important as sourcing the right ingredients for any given dish. Kian also said that America might not be ready for a few Chinese delicacies—specifically, the ones made with silk worm and cicada chrysalises, bee larvae, and other insects. But while we catch up with the rest of the world in terms of bug consumption, here are five authentic Chinese entrees to seek out, paired with their respective regions.Peking Duck (Beijing)Beijing cuisine favors elaborate presentations that were worthy of the Imperial Court. At Sun Wah BBQ in Chicago, Peking Duck (pictured above and at the top of the page) is a three-part feast that does justice to its imperial past. The duck itself is seasoned, slow-roasted, and hand-carved at tables, where diners enjoy the crispy skin with steamed bao, pickled daikon radish, and garnishes. The bones and remaining meat are then taken back to the kitchen to create a savory broth and duck fried rice.Buddha Jumps Over the Wall (Fujian)Fujian cuisine is known for blending ingredients from the mountain and sea. It takes three days to prepare and can incorporate over 30 ingredients, so it’s no wonder that Buddha Jumps Over the Wall most commonly appears at lavish banquets. (It’s also a favorite of Kian’s.) This steamed soupy dish, which features sea cucumbers, quail eggs, pork, chicken, duck, and other components, is thought to have originated during the Qing dynasty. As for the name, rumor has it that the soup’s smell was so tantalizing, it caused a Buddhist monk to jump over a monastery wall to try it. This dish is not without controversy, however: traditional versions prepare it with shark’s fin, which raises international concern over the sustainability and welfare of sharks. Should you like to try a bowl, leave the shark’s fin out—you won’t compromise the soup’s taste.Beggar's Chicken (Jiangsu)Jiangsu cuisine features fresh flavors and soft—though never mushy—textures. According to this dish’s legend, a beggar happened upon a wild chicken and wanted to cook it in secrecy, so he put it atop hot coals and covered it in mud to seal in its smell. It was still noticed by a travelling nobleman, however, who sampled the succulent chicken and excitedly took the recipe to the Imperial Palace. Whether or not this legend is true, the technique works: trapping in the chicken’s natural juices leads to an incredibly moist dish. Modern chefs don’t keep mud in the kitchen, though. It’s more common to wrap the chicken in lotus leaves and seal it in either clay or flour-based dough.Xiao Long Bao (Shanghai)Shanghai cuisine is big on rich sauces and full-bodied flavors. Though they’re referred to as dumplings, xiao long bao are actually steamed buns that are traditionally filled with pork and a steamy broth. Because broth is hard to package in its liquid form, this particular broth starts out as a gelatinous substance known as aspic, which can be wrapped up and then heated until it liquefies within the dumpling. Don’t make the mistake of trying to eat the dumpling in one hot, tongue-scalding bite; rather, savor the experience by puncturing it first and enjoying the contents in tasty increments."Numb and Spicy" Hot Pot (Sichuan)Sichuan cuisine is characterized by bold, spicy flavors, with a heat that creeps up on you. This dish is comprised of a simmering broth, vegetables, spicy ingredients such as chili, and thin slices of meat that begin to cook as soon as you plop them in the bowl. It also contains Sichuan pepper, which actually numbs your tongue so you can handle even more spice than you thought humanly possible. When my husband visited the Sichuan region, trying the “numb and spicy” hot pot was a must. He recalls that the meal itself was delicious—served in a restaurant where the tables acted as bubbling cauldrons, and where nearby patrons nonchalantly popped whole peppers into their mouths—but he nearly slid out of his chair from the amount of sweat dripping down his face.
Peking duck images by Andrew Nawrocki, Groupon. Buddha Jumps Over the Wall image by Wikimedia. Made in China Beggar's Chicken by Krista under CC BY 2.0; Xiao Long Bao Dumplings - Camy, Melbourne by Alpha under CC BY-SA 2.0; Sichuan Hot Pot by Matt Ryall under CC BY 2.0Read more about Chinese food:Diving into Dim SumEvery Diner Is a Chef at a Chinese Hot-Pot Meal

It's unusual to eat a Chinese hot pot meal alone. The inherently communal dining experience invites a party atmosphere, where diners cook and eat side-by-side. Read on to find out more about this unique dining experience.How it worksHot pot meals encourage groups to gather around the hot pot—a vessel filled with boiling water or, more commonly, seasoned broth. Directly into this bubbling liquid, diners plunk raw ingredients like shrimp, spinach, tofu, mushrooms, bean sprouts, cabbage, noodles, and paper-thin slices of beef. This full-immersion cooking technique can heat the ingredients all the way through in as little as one minute. Then, when the time is just right, diners use a pair of chopsticks, a strainer, or a skewer to pluck out the morsels of meat and vegetables. From there, they can finish the freshly cooked ingredients with dipping sauces such as hoisin, chili oil, rice-wine vinegar, sriracha, or sesame oil.Where it's fromCredit for inventing and disseminating this technique has been bestowed on everyone from nomadic Mongolian tribes to Tang Dynasty northern Chinese. No matter its origin, the practice almost certainly dates back more than 1,000 years. Early versions had chefs heating a ceramic or steel bowl over a pile of smoldering charcoal or dinosaur bones. Now, electric woks frequently serve as hot-pot vessels, although the cooking process remains unchanged.Some of its varietiesBefitting its centuries-old history and expansion across China, hot pot cooking boasts a number of regional variations. Mongolian hot pot is notable for its use of prime mutton as the main ingredient and sesame pancakes as a traditional side dish. Sichuan-style hot pot embraces the region's iconic chiles and peppercorns. In fact, Sichuanese hot pots sometimes feature a divider down the middle of the vessel in order to heat two separate broths at once—one with incendiary levels of spice and one with a more restrained flavor, often portioned to create a yin-yang shape. Cantonese-style hot pot embraces the southern region's bounty of seafood, commonly including shrimp, scallops, crabmeat, eels, and cuttlefish.Read more about Asian food:Six Reasons to Try Korean BarbecueGet to know a DIY food trend that's taking the food scene by storm.Dive Into Dim SumNew to dim sum? Don't be intimidated—instead, follow our guide to start savoring these classic Chinese snacks.